{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T10:31:21Z","timestamp":1777977081578,"version":"3.51.4"},"reference-count":43,"publisher":"Springer Science and Business Media LLC","issue":"10","license":[{"start":{"date-parts":[[2015,7,10]],"date-time":"2015-07-10T00:00:00Z","timestamp":1436486400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Bioprocess Technol"],"published-print":{"date-parts":[[2015,10]]},"DOI":"10.1007\/s11947-015-1560-6","type":"journal-article","created":{"date-parts":[[2015,7,9]],"date-time":"2015-07-09T06:48:30Z","timestamp":1436424510000},"page":"2066-2075","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":58,"title":["Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread"],"prefix":"10.1007","volume":"8","author":[{"given":"Yanjie","family":"Zhang","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hui","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Li","family":"Wang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Haifeng","family":"Qian","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiguang","family":"Qi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2015,7,10]]},"reference":[{"issue":"12","key":"1560_CR1","doi-asserted-by":"crossref","first-page":"1942","DOI":"10.1016\/j.bbapap.2008.06.003","volume":"1784","author":"N Amornwittawat","year":"2008","unstructured":"Amornwittawat, N., Wang, S., Duman, J. G., & Wen, X. (2008). Polycarboxylates enhance beetle antifreeze protein activity. Biochimica Et Biophysica Acta-Proteins and Proteomics., 1784(12), 1942\u20131948.","journal-title":"Biochimica Et Biophysica Acta-Proteins and Proteomics."},{"issue":"4","key":"1560_CR2","first-page":"409","volume":"69","author":"K Autio","year":"1992","unstructured":"Autio, K., & Sinda, E. (1992). Frozen doughs\u2014rheological changes and yeast viability. Cereal Chemistry., 69(4), 409\u2013413.","journal-title":"Cereal Chemistry."},{"issue":"2","key":"1560_CR3","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.jcs.2005.04.006","volume":"42","author":"A Baier-Schenk","year":"2005","unstructured":"Baier-Schenk, A., Handschin, S., von Schonau, M., Bittermann, A. G., Bachi, T., & Conde-Petit, B. (2005). In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): formation of ice and changes in the gluten network. Journal of Cereal Science., 42(2), 255\u2013260.","journal-title":"Journal of Cereal Science."},{"issue":"4","key":"1560_CR4","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/S0963-9969(02)00228-4","volume":"36","author":"M Bhattacharya","year":"2003","unstructured":"Bhattacharya, M., Langstaff, T. M., & Berzonsky, W. A. (2003). Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs. Food Research International., 36(4), 365\u2013372.","journal-title":"Food Research International."},{"issue":"1","key":"1560_CR5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1046\/j.1365-3032.1998.2310001.x","volume":"23","author":"W Block","year":"1998","unstructured":"Block, W., Wharton, D. A., & Sinclair, B. J. (1998). Cold tolerance of a New Zealand alpine cockroach, Celatoblatta quinquemaculata (Dictyoptera, Blattidae). Physiological Entomology., 23(1), 1\u20136.","journal-title":"Physiological Entomology."},{"issue":"15","key":"1560_CR6","doi-asserted-by":"crossref","first-page":"1237","DOI":"10.1023\/B:BILE.0000036604.20963.da","volume":"26","author":"AF Campelo","year":"2004","unstructured":"Campelo, A. F., & Belo, I. (2004). Fermentative capacity of baker\u2019s yeast exposed to hyperbaric stress. Biotechnology Letters., 26(15), 1237\u20131240.","journal-title":"Biotechnology Letters."},{"issue":"2","key":"1560_CR7","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1007\/s002170050307","volume":"207","author":"C Collar","year":"1998","unstructured":"Collar, C., Andreu, P., & Martinez-Anaya, M. A. (1998). Interactive effects of flour, starter and enzyme on bread dough machinability. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology., 207(2), 133\u2013139.","journal-title":"Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology."},{"issue":"3","key":"1560_CR8","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/j.jcs.2012.12.003","volume":"57","author":"E Curti","year":"2013","unstructured":"Curti, E., Carini, E., Bonacini, G., Tribuzio, G., & Vittadini, E. (2013). Effect of the addition of bran fractions on bread properties. Journal of Cereal Science., 57(3), 325\u2013332.","journal-title":"Journal of Cereal Science."},{"issue":"3","key":"1560_CR9","doi-asserted-by":"crossref","first-page":"842","DOI":"10.1007\/s11947-013-1101-0","volume":"7","author":"XL Ding","year":"2014","unstructured":"Ding, X. L., Zhang, H., Liu, W. H., Wang, L., Qian, H. F., & Qi, X. G. (2014). Extraction of carrot (Daucus carota) antifreeze proteins and evaluation of their effects on frozen white salted noodles. Food and Bioprocess Technology., 7(3), 842\u2013852.","journal-title":"Food and Bioprocess Technology."},{"issue":"3","key":"1560_CR10","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1006\/cryo.1993.1031","volume":"30","author":"JG Duman","year":"1993","unstructured":"Duman, J. G., & Olsen, T. M. (1993). Thermal hysteresis protein-activity in bacteria, fungi, and phylogenetically diverse plants. Cryobiology, 30(3), 322\u2013328.","journal-title":"Cryobiology"},{"issue":"3","key":"1560_CR11","first-page":"309","volume":"73","author":"N ErdogduArnoczky","year":"1996","unstructured":"ErdogduArnoczky, N., Czuchajowska, Z., & Pomeranz, Y. (1996). Functionality of whey and casein in fermentation and in breadbaking by fixed and optimized procedures. Cereal Chemistry., 73(3), 309\u2013316.","journal-title":"Cereal Chemistry."},{"key":"1560_CR12","unstructured":"Feeney RE, Yeh Y (1993) Antifreeze proteins\u2014properties, mechanism of action, and possible applications. Food Technology. 47(1), 82-&."},{"issue":"3","key":"1560_CR13","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/S0924-2244(98)00025-9","volume":"9","author":"RE Feeney","year":"1998","unstructured":"Feeney, R. E., & Yeh, Y. (1998). Antifreeze proteins: current status and possible food uses. Trends in Food Science & Technology., 9(3), 102\u2013106.","journal-title":"Trends in Food Science & Technology."},{"key":"1560_CR14","first-page":"155","volume":"3","author":"FE Fenney","year":"1996","unstructured":"Fenney, F. E., Osuga, D. T., & Yeh, Y. (1996). Antifreeze proteins: from purely scientific interest to possible uses in agriculture, fish culture, foods, and medicine. Agriculture Food Chemistry., 3, 155\u2013174.","journal-title":"Agriculture Food Chemistry."},{"issue":"4","key":"1560_CR15","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/0963-9969(92)90128-R","volume":"25","author":"HD Goff","year":"1992","unstructured":"Goff, H. D. (1992). Low-temperature stability and the glassy state in frozen foods. Food Research International., 25(4), 317\u2013325.","journal-title":"Food Research International."},{"issue":"6644","key":"1560_CR16","doi-asserted-by":"crossref","first-page":"727","DOI":"10.1038\/41908","volume":"388","author":"LA Graham","year":"1997","unstructured":"Graham, L. A., Liou, Y. C., Walker, V. K., & Davies, P. L. (1997). Hyperactive antifreeze protein from beetles. Nature, 388(6644), 727\u2013728.","journal-title":"Nature"},{"issue":"3","key":"1560_CR17","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/0734-9750(95)02001-J","volume":"13","author":"M Griffith","year":"1995","unstructured":"Griffith, M., & Ewart, K. V. (1995). Antifreeze proteins and their potential use in frozen foods. Biotechnology Advances., 13(3), 375\u2013402.","journal-title":"Biotechnology Advances."},{"issue":"4","key":"1560_CR18","first-page":"269","volume":"64","author":"A Hino","year":"1987","unstructured":"Hino, A., Takano, H., & Tanaka, Y. (1987). New freeze-tolerant yeast for frozen dough preparations. Cereal Chemistry., 64(4), 269\u2013275.","journal-title":"Cereal Chemistry."},{"key":"1560_CR19","unstructured":"Inoue, Y., Sapirstein, H.\u00a0D., Takayanagi, S., & Bushuk, W. (1994). Studies on frozen doughs. III: some factors involved in dough weakening during frozen storage and thaw-freeze cycles. Cereal Chemistry, 71(2), 118\u2013121."},{"issue":"2","key":"1560_CR20","doi-asserted-by":"crossref","first-page":"457","DOI":"10.1016\/j.foodchem.2009.10.038","volume":"120","author":"ZQ Jiang","year":"2010","unstructured":"Jiang, Z. Q., Cong, Q. Q., Yan, Q. J., Kumar, N., & Du, X. D. (2010). Characterisation of a thermostable xylanase from Chaetomium sp and its application in Chinese steamed bread. Food Chemistry., 120(2), 457\u2013462.","journal-title":"Food Chemistry."},{"issue":"6","key":"1560_CR21","doi-asserted-by":"crossref","first-page":"1524","DOI":"10.1110\/ps.04641104","volume":"13","author":"A Jorov","year":"2004","unstructured":"Jorov, A., Zhorov, B. S., & Yang, D. S. C. (2004). Theoretical study of interaction of winter flounder antifreeze protein with ice. Protein Science., 13(6), 1524\u20131537.","journal-title":"Protein Science."},{"issue":"2","key":"1560_CR22","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/S0006-3495(91)82234-2","volume":"59","author":"CA Knight","year":"1991","unstructured":"Knight, C. A., Cheng, C. C., & Devries, A. L. (1991). Adsorption of alpha-helical antifreeze peptides on specific ice crystal-surface planes. Biophysical Journal., 59(2), 409\u2013418.","journal-title":"Biophysical Journal."},{"issue":"4","key":"1560_CR23","doi-asserted-by":"crossref","first-page":"1293","DOI":"10.1021\/bm0610471","volume":"8","author":"V Kontogiorgos","year":"2007","unstructured":"Kontogiorgos, V., Goff, H. D., & Kasapis, S. (2007). Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules, 8(4), 1293\u20131299.","journal-title":"Biomacromolecules"},{"issue":"6","key":"1560_CR24","doi-asserted-by":"crossref","first-page":"1135","DOI":"10.1016\/j.foodhyd.2007.06.005","volume":"22","author":"V Kontogiorgos","year":"2008","unstructured":"Kontogiorgos, V., Goff, H. D., & Kasapis, S. (2008). Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures. Food Hydrocolloids, 22(6), 1135\u20131147.","journal-title":"Food Hydrocolloids"},{"issue":"3","key":"1560_CR25","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1016\/S0006-291X(02)02900-5","volume":"300","author":"MJ Kuiper","year":"2003","unstructured":"Kuiper, M. J., Lankin, C., Gauthier, S. Y., Walker, V. K., & Davies, P. L. (2003). Purification of antifreeze proteins by adsorption to ice. Biochemical and Biophysical Research Communications., 300(3), 645\u2013648.","journal-title":"Biochemical and Biophysical Research Communications."},{"issue":"3","key":"1560_CR26","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1006\/jcrs.2000.0338","volume":"32","author":"TJ Laaksonen","year":"2000","unstructured":"Laaksonen, T. J., & Roos, Y. H. (2000). Thermal, dynamic-mechanical, and dielectric analysis of phase and state transitions of frozen wheat doughs. Journal of Cereal Science., 32(3), 281\u2013292.","journal-title":"Journal of Cereal Science."},{"issue":"5","key":"1560_CR27","doi-asserted-by":"crossref","first-page":"663","DOI":"10.1094\/CCHEM.1999.76.5.663","volume":"76","author":"W Lu","year":"1999","unstructured":"Lu, W., & Grant, L. A. (1999). Role of flour fractions in breadmaking quality of frozen dough. Cereal Chemistry., 76(5), 663\u2013667.","journal-title":"Cereal Chemistry."},{"issue":"2\u20133","key":"1560_CR28","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/S0014-5793(99)00280-X","volume":"447","author":"K Meyer","year":"1999","unstructured":"Meyer, K., Keil, M., & Naldrett, M. J. (1999). A leucine-rich repeat protein of carrot that exhibits antifreeze activity. Febs Letters., 447(2\u20133), 171\u2013178.","journal-title":"Febs Letters."},{"issue":"26","key":"1560_CR29","doi-asserted-by":"crossref","first-page":"9966","DOI":"10.1021\/jf0515577","volume":"53","author":"J Panadero","year":"2005","unstructured":"Panadero, J., Randez-Gil, F., & Prieto, J. A. (2005). Heterologous expression of type I antifreeze peptide GS\u22125 in baker\u2019s yeast increases freeze tolerance and provides enhanced gas production in frozen dough. Journal of Agricultural and Food Chemistry., 53(26), 9966\u20139970.","journal-title":"Journal of Agricultural and Food Chemistry."},{"issue":"1","key":"1560_CR30","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1006\/jcrs.1998.0191","volume":"28","author":"J Rasanen","year":"1998","unstructured":"Rasanen, J., Blanshard, J. M. V., Mitchell, J. R., Derbyshire, W., & Autio, K. (1998). Properties of frozen wheat doughs at subzero temperatures. Journal of Cereal Science., 28(1), 1\u201314.","journal-title":"Journal of Cereal Science."},{"issue":"2","key":"1560_CR31","doi-asserted-by":"crossref","first-page":"913","DOI":"10.1021\/jf000905w","volume":"49","author":"PD Ribotta","year":"2001","unstructured":"Ribotta, P. D., Leon, A. E., & Anon, M. C. (2001). Effect of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry., 49(2), 913\u2013918.","journal-title":"Journal of Agricultural and Food Chemistry."},{"issue":"4","key":"1560_CR32","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/S0963-9969(02)00227-2","volume":"36","author":"PD Ribotta","year":"2003","unstructured":"Ribotta, P. D., Leon, A. E., & Anon, M. C. (2003). Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter. Food Research International., 36(4), 357\u2013363.","journal-title":"Food Research International."},{"issue":"5","key":"1560_CR33","doi-asserted-by":"crossref","first-page":"951","DOI":"10.1016\/j.foodhyd.2010.09.009","volume":"25","author":"SY Sim","year":"2011","unstructured":"Sim, S. Y., Aziah, A. A. N., & Cheng, L. H. (2011). Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan. Food Hydrocolloids, 25(5), 951\u2013957.","journal-title":"Food Hydrocolloids"},{"key":"1560_CR34","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1042\/bj3400385","volume":"340","author":"M Smallwood","year":"1999","unstructured":"Smallwood, M., Worrall, D., Byass, L., Elias, L., Ashford, D., Doucet, C. J., Holt, C., Telford, J., Lillford, P., & Bowles, D. J. (1999). Isolation and characterization of a novel antifreeze protein from carrot (Daucus carota). Biochemical Journal., 340, 385\u2013391.","journal-title":"Biochemical Journal."},{"issue":"5\u20136","key":"1560_CR35","first-page":"540","volume":"220","author":"DM Su","year":"2005","unstructured":"Su, D. M., Ding, C. H., Li, L., Su, D. H., & Zheng, X. Y. (2005). Effect of endoxylanases on dough properties and making performance of Chinese steamed bread. European Food Research and Technology., 220(5\u20136), 540\u2013545.","journal-title":"European Food Research and Technology."},{"issue":"1\u20132","key":"1560_CR36","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/0167-4838(92)90355-H","volume":"1121","author":"ME Urrutia","year":"1992","unstructured":"Urrutia, M. E., Duman, J. G., & Knight, C. A. (1992). Plant thermal hysteresis proteins. Biochimica Et Biophysica Acta., 1121(1\u20132), 199\u2013206.","journal-title":"Biochimica Et Biophysica Acta."},{"issue":"5","key":"1560_CR37","doi-asserted-by":"crossref","first-page":"2142","DOI":"10.1016\/S0006-3495(98)77923-8","volume":"74","author":"DSC Yang","year":"1998","unstructured":"Yang, D. S. C., Hon, W. C., Bubanko, S., Xue, Y. Q., Seetharaman, J., Hew, C. L., & Sicheri, F. (1998). Identification of the ice-binding surface on a type III antifreeze protein with a \u201cflatness function\u201d algorithm. Biophysical Journal., 74(5), 2142\u20132151.","journal-title":"Biophysical Journal."},{"key":"1560_CR38","doi-asserted-by":"crossref","unstructured":"Yeh, C. M., Kao, B. Y., & Peng, H. J. (2009). Production of a recombinant type 1 antifreeze protein analogue by L. lactis and its applications on frozen meat and frozen dough. Journal of Agricultural and Food Chemistry, 57(14).","DOI":"10.1021\/jf900924f"},{"issue":"5877","key":"1560_CR39","doi-asserted-by":"crossref","first-page":"865","DOI":"10.1038\/298865a0","volume":"298","author":"KE Zachariassen","year":"1982","unstructured":"Zachariassen, K. E., & Husby, J. A. (1982). Antifreeze effect of thermal hysteresis agents protects highly supercooled insects. Nature, 298(5877), 865\u2013867.","journal-title":"Nature"},{"issue":"6","key":"1560_CR40","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/j.foodres.2007.01.006","volume":"40","author":"C Zhang","year":"2007","unstructured":"Zhang, C., Zhang, H., & Wang, L. (2007a). Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Research International., 40(6), 763\u2013769.","journal-title":"Food Research International."},{"issue":"23","key":"1560_CR41","doi-asserted-by":"crossref","first-page":"9620","DOI":"10.1021\/jf0717034","volume":"55","author":"C Zhang","year":"2007","unstructured":"Zhang, C., Zhang, H., Wang, L., Gao, H., Guo, X. N., & Yao, H. Y. (2007b). Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Journal of Agricultural and Food Chemistry., 55(23), 9620\u20139626.","journal-title":"Journal of Agricultural and Food Chemistry."},{"issue":"12","key":"1560_CR42","doi-asserted-by":"crossref","first-page":"4698","DOI":"10.1021\/jf070387q","volume":"55","author":"C Zhang","year":"2007","unstructured":"Zhang, C., Zhang, H., Wang, L., & Yao, H. Y. (2007c). Validation of antifreeze properties of glutathione based on its thermodynamic characteristics and protection of baker\u2019s yeast during cryopreservation. Journal of Agricultural and Food Chemistry., 55(12), 4698\u20134703.","journal-title":"Journal of Agricultural and Food Chemistry."},{"issue":"2","key":"1560_CR43","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1006\/jcrs.2001.0406","volume":"35","author":"S Zounis","year":"2002","unstructured":"Zounis, S., Quail, K. J., Wootton, M., & Dickson, M. R. (2002). Studying frozen dough structure using low-temperature scanning electron microscopy. Journal of Cereal Science., 35(2), 135\u2013147.","journal-title":"Journal of Cereal Science."}],"container-title":["Food and Bioprocess Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1560-6.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s11947-015-1560-6\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s11947-015-1560-6","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,2]],"date-time":"2019-06-02T01:07:32Z","timestamp":1559437652000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s11947-015-1560-6"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,7,10]]},"references-count":43,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2015,10]]}},"alternative-id":["1560"],"URL":"https:\/\/doi.org\/10.1007\/s11947-015-1560-6","relation":{},"ISSN":["1935-5130","1935-5149"],"issn-type":[{"value":"1935-5130","type":"print"},{"value":"1935-5149","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,7,10]]}}}